• Wash and dry all produce. • Finely dice tomato. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Trim stems from portobello mushrooms; thinly slice into strips. Halve, core, and slice poblano into strips.

• In a small bowl, combine tomato, chopped onion, lime zest, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a large drizzle of oil in a large pan (use a large, tall-sided pan for 4 servings) over medium heat. Add mushrooms and poblano and season with salt and pepper. Cook, stirring, until softened and lightly browned, 6-8 minutes.

• Add a drizzle of oil, sliced onion, and half the Southwest Spice (all for 4 servings) to pan. Cook, stirring, until veggies are browned and very tender, 5-7 minutes more. Turn off heat.

• Evenly sprinkle Mexican cheese over veggie filling in pan; cover pan to melt cheese, 1-2 minutes. • Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with cheesy veggie filling, pico de gallo (draining first), and crema. Cut remaining lime into wedges and serve on the side.